Stir-Fried Tofu and Vegetables

Rachel and I have been in a bit of a food-related rut lately. Our dinners (that is to say, the meals we eat which are not microwaveable) lack variety. Outside of the occasional homemade pizza, I pretty much just stir-fry some chicken and random vegetables. As such, we plan on trying some recipes from the cookbooks that we’ve received from various places (from Secret Santas Shara and Lindy, from family, from people that have asked me to review cookbooks on this site but I was negligent, etc). Also, I mysteriously have a subscription to Bon Appetit magazine, and nobody that I’ve spoken to knows where it came from.

Tonight’s recipe, which seems a bit of a ridiculous attempt to break us from our stir-fry rut…

Stir-Fried Tofu and Vegetables (from Favorite Brand Name Vegetarian Cooking, 1997).

This book belonged to Rachel and made the move when she came to live with me. We both were vegetarians for a number of years. This was one of the three recipes we dog-eared for this week.

It was pretty good. Not all too thrilling or different, and a little bit heavier on the oil than I would have liked. Rachel was surprised that she liked tofu as much as she did.

Here’s the recipe:

1.5 lb firm tofu, rinsed and drained
1 medium yellow onion
1 medium zucchini
1 medium yellow squash
1 small red bell pepper
1 cup vegetable oil
1/2 cup sliced fresh mushrooms
1 package (6 oz) frozen snow peas, thawed
1/4 cup water
2 Tbsp soy sauce
2 Tbsp tomato paste
1/4 tsp salt
1/8 tsp black pepper

1. Dry tofu on paper towels. Cut crosswise into 1/4-inch-thick slices; set aside.

2. Cut onion into 8 wedges. Scrub zucchini and yellow squash; cut off ends. Cut zucchini and yellow squash into 1-inch pieces. Cut red pepper lengthwise in hallf. Remove stem and seeds, Rinse, dry, and cut into 1/4-inch strips. Set aside.

3. Heat oil in wok over medium-high heat about 5 minutes or until hot. Add tofu; fry about 8 minutes per side or until golden brown, turning once. Remove tofu with slotted spatula to baking sheet lined with paper towels. Drain all but 2 tablespoons oil from wok.

4. Add onion to wok; stir-fry 1 minute. Add zucchini, yellow squash, and mushrooms; stir-fry 6 to 7 minutes until zucchini and yellow squash are crisp-tender.

5. Add red pepper, snow peas, and water to wok; cook 2 to 3 minutes or until crisp-tender, stirring occasionally. Stir in soy sauce, tomato paste, salt, and black pepper until well mixed. Add tofu; stir-fry until heated through and coated with sauce. Transfer to serving dish.

IF YOU ARE INTERESTED IN NUTRITIONAL INFORMATION (with the drainage of most of the oil taken into consideration), click here.


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